Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door of ice machine soiled with black mold like debris.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and prep area. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to clean plates in kitchen. Employee removed drink. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean silverware. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with build up of burnt on food debris. **Repeat Violation**
High Priority - Dented/rusted cans present. See stop sale. Dented cans of sweet red peppers on dry storage shelf with foods to be served to the public.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Employee educated. Washed hands and put on clean gloves. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone cooled whole over night then began to reheat. gyro cone 71F Educated employee and stop sale the cone.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles and area soiled with black mold like debris, can opener soiled with food debris, **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon potato made 8-21 no date mark. Employee dated potatoes. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
